Beef Kebabs and Vegetables

One of my most favorite summer dishes this year - I found this marinade randomly - by just searching for the things I actually already had in my pantry and it is the best marinade. No joke! Now the real tip for this meal is do not skimp on your meat! The beef needs to be a higher quality roast cut since this is the star of your meal. You are marinating the beef in order to have some wonderful flavor but you want the beef to melt in your mouth!

Marinade

You will want to cube your meat and place them in a ziploc (or other baggy) with the marinade and leave for 3+ hours. Remember to flip the baggy to ensure all the cubes are covered!

• 1 envelop dry onion mix
• 1/2 cup ketchup
• 1/4 cup olive oil
• 1/4 cup vinegar (I used red wine but white would work)
• 1-2 tablespoons mustard (dijon would work best but I recommend any mustard that has a similar profile - so horseradish mustard would be a no go lol)
• 1/2 cup water
• Salt, if desired. I find the onion mix is incredibly salty so I don't add any additional salt.

Grill your meat for 3-5 minutes per side (medium heat on my grill) for medium rare to medium center.

Vegetables

Chop up your vegetables as even as possible, with flat edges if possible so they will sit flat against the grill. Toss in a small amount of olive oil and sprinkle salt or seasoned salt (like Lowry's). Grill until soft with nice char marks!

Enjoy :)

450 CALORIES

Stuffed Bell Peppers with Spicy Ketchup

I'm doing this very quick post as Justin and I are coming up on our second move this year! I cannot wait until I no longer have to pack or even look at a box! This meal was not very complicated but there were quite a couple steps - this meal is basically a fancied up version of meatloaf. So if you are looking to impress company without too much complication, this is definitely the meal for you! Also to note - this also showcases my sustainable ingredient - bell peppers! They are now in season and picked the day before I purchased them - it cannot get better than that (although they were 25 cents each haha!)
What you will need...

• 4 bell peppers, any color
• Salt and pepper
• 2-3 tablespoons olive oil, plus about 1-2 tablespoons for bell peppers
• 1 medium yellow onion, chopped roughly
• 1-2 cloves of garlic, minced
• 1 lb of ground meat - I used pork shoulder since it was on special but anything will work!
• 1 1/2 - 2 cups of cooked rice - white or brown. Justin begged me to switch from brown to white so after some negotiations, I acquiesced but only if we portion control!
• Ketchup or chopped tomatoes. I didn't have a can of tomatoes in the pantry so I replaced it with ketchup for a bit of extra juice that the tomatoes would have contributed. If using tomatoes, use 1 cup fresh or canned, but if using canned make sure to drain of the liquid.
• 1-3 teaspoons of dried oregano (a good sprinkle across the pan)
• 1/2 cup ketchup
• 1/2 - 1 tsp of Worcestershire sauce
• Tabasco sauce to taste

The last three ingredients are for the sauce so set those aside. The first thing you do need to do is bring a pot, large enough for all the bell peppers to fit inside. Cut the tops off of the peppers, about 1 inch from the stem, and remove seeds. Add a couple nice pinches of salt to the boiling water and add the peppers. Use a utensil to keep the peppers completely submerged, about 3 minutes. This step will soften the flesh but also brighten the colors of the bell peppers. This step is very optional - the bell pepper will cook in the oven. However, if you are short on time, you can boil the bell peppers and cook the ground meat 75-90% brown (only slightly pink on some portions) and shorten the cooking time. Drain the pot once the bell peppers are ready and set aside for them to cool.

Preheat the oven to 350 degrees F and then heat 2-3 tablespoons of oil in a large skillet over medium-high heat. Add onions and cook, stirring often, until translucent. Add garlic and continue to cook for one minute. Remove skillet from the heat and add meat, rice, tomatoes or ketchup, and oregano. Season generously and mix well. If you need to be have dinner ready quickly, keep the skillet on the stove top while you add the meat, rice, tomatoes/ketchup, oregano and salt and pepper. Cook until it is mostly brown (about 75-90%). If you are using ground beef, this can be less brown for a more medium cook.

Now, drizzle about 1-2 tablespoons of olive oil and spread inside the bell peppers and on the outside. Stand the bell peppers, open side up, in a baking dish with high sides. Stuff the peppers with the meat filling. Combine ketchup, Worcestershire sauce, and tabasco sauce into a bowl and spoon over bell peppers. Add up to 1/4 cup of water to the baking dish to prevent the bottoms of the bell peppers from burning. Place in the oven and bake for 40-50 minutes, depending on the size of the bell peppers. However, if you are short on time and cooked the meat more, you will probably just need about 20-25 minutes.
And here is your finished product!

A fancied up "meatloaf" but it was delicious! Enjoy! :)

477 CALORIES